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Espresso Chocolate Chip Cookies

(Makes about 48 cookies)
Espresso Chocolate Chip Cookies
Espresso Chocolate Chip Cookies
Chocolate chip cookies with a grown up flavor.  The espresso acts to enhance the flavor of the
chocolate.  Instant espresso powder offers the most practical way to impart a good, rich coffee
flavor to cookies, candies, and cakes.  The fine powder dissolves quickly in hot liquid to
produce a bolder, more concentrated taste than regular instant coffee.  The intense flavor
comes with a solid dose of caffeine, so if you are sensitive to caffeine’s effects, look for a brand
of instant espresso powder labeled ‘decaffienated.”

2-1/4 cups flour
1 tablespoon cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cup light brown sugar
1 cup unsalted butter, room temperature
2 eggs
4 teaspoons instant espresso powder
2 teaspoons vanilla extract
12 ounces bittersweet or semi-sweet chocolate chips
1 cup walnuts, chopped


Preheat oven to 350 degrees F.
Line baking sheets with parchment paper.

Sift together flour, cinnamon, baking soda, and salt into a bowl.  Set aside.

In another bowl, beat together sugar, butter, eggs, espresso powder, and
vanilla extract.  Beat in dry ingredients until well blended.  Stir in chocolate
chips and walnuts.

Drop dough by rounded tablespoons onto baking sheets, spacing about 2-
inches apart.  Bake 12 to 14 minutes.  Transfer cookies to wire racks to cool.
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Soft, moist brown sugar is simply granulated
sugar that has been mixed with molasses. 
Light brown sugar has less molasses and a
milder flavor than dark brown. The types are
interchangable in most recipes, depending on
your taste.  In a pinch, you can make your own
brown sugar by blending 1 cup of granulated
sugar with 4 teaspoons of molasses for light
brown sugar, or 1/4 cup molasses for dark. 

Once you open a box of brown sugar, transfer it
to an airtight container or a tightly sealed zip-
top bag to prevent it from hardening.

When a recipe calls for packed brown sugar,
scoop it into a measuring cup, then press
down firmly.  The sugar should be packed tight
enough so that you can unmold it like a sand
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